THE EFFECTIVENESS OF LIQUID SMOKE PRODUCED FROM PALM KERNEL SHELLS PYROLYSIS AS A NATURAL PRESERVATIVE IN FISH BALLS
Keywords:
Palm Kernel Shells, Liquid Smoke, Fish Balls, Organoleptic Test, Total Volatile BasesAbstract
This study investigated the utilization of liquid smoke as a natural preservative in fish balls
without reducing their nutrition and aesthetic value. The liquid smoke used in this research was obtained
through pyrolysis of palm kernel shells at temperatures of 340, 360, and 380°C. The resulting liquid smoke
was then purified using a two-stage distillation process at a temperature of 200°C in order to remove
unwanted compounds. This grade-1 liquid smoke was then used to preserve fish balls. The parameters
assessed to monitor the fish balls’ preservation were total volatile bases (TVB), pH, and organoleptic test
results. The results showed that the smallest TVB value of 12.66 mgN/100 g at 20 hours was obtained for
fish balls preserved using liquid smoke pyrolysis at 380°C (3% concentration). The organoleptic test showed
that 90% of respondents preferred the taste, aroma, and texture of the fish balls preserved using liquid smoke
pyrolysis at a temperature of 340°C (2% concentration). The pH test showed that the fish balls preserved
using liquid smoke possessed a pH above 6, meaning that they were in good condition.